RISONI W/ SNAPPER, TOMATO & FENNEL

May 15, 2020 / Hayden Quinn

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

1/3 cup (80ml) olive oil

1 baby fennel bulb, thinly sliced

2 garlic cloves, thinly sliced

1 1/4 cup (250g) risoni pasta

400g can chopped tomatoes

500ml vegetable stock

Finely grated zest of 1 lemon & juice of 1/2

4 small fillets snapper (about 600g in total), pin boned

3/4 cup (90g) pitted green olives, roughly chopped

3/4 cup parsley & basil leaves, roughly chopped, plus extra leaves to serve

PUTTING IT ALL TOGETHER:

Heat 2 tbs oil in a large non-stick frying pan over medium heat. Add fennel and garlic and cook, stirring regularly, for 4 minutes or until softened.

Add risoni, tomatoes, stock, half the lemon zest and 3/4 cup (180ml) water and season. Bring to the boil, then reduce to a simmer and cook, stirring regularly to ensure risoni doesn’t stick to base of pan, for 8 minutes. Season fish fillets all over and place on top of risoni, cover and cook for 4-6 minutes until just cooked.

Meanwhile, mix together olives, parsley, basil, lemon juice and remaining zest, season and stir to combine.

Scatter olive mixture over risoni to serve.